Potato Chowder

Your regularly scheduled pumpkin programming is being interrupted by Mr. Potato Head, who feels that another food needed a little attention for at least one post! Tonight he presents a Potato Chowder Recipe!

This recipe is from Kraft and is very versatile. The chowder is very smooth and creamy...perfect comfort food for a Fall night. Instead of using hash browns, I used diced potatoes. I added corn and omitted the bacon and onions. This recipe can be made lighter by using low fat or fat free cheese.

Potato Chowder

http://www.kraftfoods.com/kf/recipes/bacon-cheese-potato-chowder-107301.aspx

3 cups fat-free milk
1 can (10-3/4 oz.) condensed cream of potato soup
2 cups frozen Southern-style hash browns
1 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
2 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
2 green onions, thinly sliced

MIX milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 min., stirring frequently.
SERVE topped with cheese, bacon and onions.

"The Gas Pump Ate My Paycheck" Stew

I have been craving a tomato based stew for several days, but didn't want to make a complex recipe or go to the grocery store. I decided to use what I had in my pantry and freezer. I ended up cooking a delicious stew that is very inexpensive to make. It was full of color and texture and hopefully plenty of vitamins. The veggies in my stew were corn, onions, peppers, carrots, green beans, okra, lima beans, potatoes, and tomatoes. You could use any bag of frozen veggies. Just add all the ingredients together and cook in a saucepan until veggies are nice and tender.

Ingredient List:

1 can salt free diced tomatoes (use any flavor)

1/2 bag frozen mixed veggies

2 tbsp Annie's Natural Ketchup

McCormick Italian seasoning to taste

ENJOY!!!